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Tuesday, 3 October 2017

Potato and Courgette (Zucchini) Frittata #Vegetarian #GlutenFree


Potato and Courgette (Zucchini) Frittata


This is a very tasty meal that is filling and satisfying for any time of the year. It is also one that you can change up to your heart's content. Don't like courgette? Use green beans or aspargus or peas or even sprouts. Fancy spicing it up? Add some chilli. Want meat? Throw some pre-cooked sausage or such in. Whatever your taste, frittata is a wonderful meal. Leftovers can be popped in the fridge and microwaved to reheat as well.

This is not an exact recipe - I use 8 eggs because they fill my pan to a nice depth, but just scale up and down to your heart's content.

Time - 20-30 mins
Serves - 3 hungry people or 2 very hungry people (I can only eat 1/4, but my husband can eat 1/2 :))

Ingredients

  • 1 medium (18cm/7in or so) courgette (zucchini)
  • 1 large can new pots (560g) (you can use fresh and cook them yourself, but the ones from the can are just fine and quicker)
  • 8 large eggs
  • sprinkling of grated cheddar cheese
  • sprinkling of italian herbs (I have a mix, but they include margoram, rosemary, thyme, basil and oregano)
  • salt and pepper to taste
  • 1 tsp oil

Equipment

  • large oven proof frying pan (or casserole dish - 24cm)
  • bowl
  • spatula
  • whisk or fork
  • large plate big enough to sit over the frying pan


Instructions

  1. Split the courgette into 4 length wise and then chop into 1cm sized chunks. Don't go too small or it will disintergrate.
  2. Drain and chop the potatos into bite sized chunks. (I like to make them flat rounds where possible so they fry evenly).
  3. Preheat the oven to 180C/350F.
  4. Heat the oil in the frying pan and add the vegetables. Fry until pots are going slightly golden at the edges and courgette is just beginning to go tender.
  5. While the veggies are frying crack the eggs into the bowl, add the herbs and salt and pepper and whisk together. (If you are adding other spices, this is the time).
  6. Make sure the veggies are spread evenly over the bottom of the frying pan and carefully pour in the egg mixture.
  7. Cook for a minute or so until the bottom of the frittata sets up.
  8. Sprinkle the top with the cheese and pop in the oven for 10mins (or until the egg is cooked through).
  9. Turn out the frittata onto the large plate (put the plate over the top of the frying pan, hold on using oven gloves and flip the whole thing).
  10. Slice and serve.

My husband likes meat with his veggies and this works very nicely with chunks of ham or pepperoni in it too. Just pop them in before pouring in the egg mixture. Things can even be put into half the frittata, just as if you were putting toppings on half a pizza. When we last had this I had my half with just the veggies (the 1/4 that was left microwaved up for a very nice breakfast the next day too :)) and Rob had his with tex-mex pepperami in it.

Of course this wouldn't work when cooking for a vegetarian and a carnivore because of cross contamination, but it works well for those who just like different things because the flavours do not spread from one half to the other. As long as you are careful when pouring in the egg nothing moves either :).

2 comments:

  1. This sounds like a good way to use up leftover veggies from a Sunday lunch, too :)

    ReplyDelete
    Replies
    1. Oh yes, that would be a great idea - sort of bubble and squeak but with egg instead of mashed spuds :)

      Delete

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